Ingredients

1 1/2 cups daikon radish, shredded

3/4 tsp salt

1 T rice vinegar

1/4 tsp ground black pepper

1/4 tsp sesame oil

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Preparation

1. In a mixing bowl, toss shredded daikon with salt. 2. Cover, and refrigerate until 1 to 2 tablespoons of water is released. (About 30 minutes.)
3. Drain and rinse the daikon, removing as much salt as possible.
4. Pat the daikon dry with a paper towel, and return to bowl.
5. Stir in rice vinegar, black pepper and sesame oil. 6. Cover, and refrigerate at least 8 hours.